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Chicken and Snap Peas

Adapted from Martha Stewart’s Everyday Food June 2012

1 Tbsp. vegetable oil
3 1/2 to 4 lbs chicken pieces, patted dry
Salt and pepper
3 cloves garlic, thinly sliced
1/3 c. cider vinegar
4 tsp. sugar
1/2 tsp. red-pepper flakes
1/2 lb snap peas
1 c. fresh basil leaves, torn, divided


Preheat oven to 425°F.

Heat oil in a large skillet over high heat. Rub chicken with salt and pepper and place in hot oil skin side down. Cook until golden brown (8-10 mins).

Turn chicken and remove from heat. Carefully remove fat from pan by poring or spooning. Return skillet to heat and toss in garlic, vinegar, sugar, and red pepper flakes.

Bring sauce to a boil and transfer pan to oven. Bake for 17 minutes. Add snap peas and 1/2 of the basil to the chicken and bake for 5 additional minutes. Remove pan from oven, garnish with remaining basil and serve.